Prepare the Strawberry Mixture:

Wash, hull, and slice 1 cup of fresh strawberries. Add 1 tbsp lemon juice and gently mash the strawberries using a fork or potato masher. Leave some chunks for texture and to create delicious strawberry swirls in the ice cream.

Whip the Cream:

In a large mixing bowl, beat 2 cups of heavy whipping cream with a hand or stand mixer on medium-high speed for about 3-4 minutes, until stiff peaks form. Be careful not to over-beat the cream, as it will turn into butter. The whipped cream creates a light, airy texture in the ice cream.

Add Condensed Milk and Vanilla:

Once the cream is whipped, gently fold in 1 cup of sweetened condensed milk and 1 tsp vanilla extract. Mix in a figure-eight motion using a spatula to keep the airiness of the whipped cream intact.

Combine the Strawberry and Cream Mixtures:

Carefully fold the mashed strawberries into the whipped cream mixture. You can leave some larger strawberry chunks for extra texture. Ensure the strawberries are evenly distributed but don’t worry about precision!

Add the Shortcake Crumbles:

Gently fold in 1/2 cup of shortcake crumbles (or crushed shortbread cookies, graham crackers, or a gluten-free alternative). These crumbles provide the perfect crunch and add that signature shortcake flavor.

Freeze:

Transfer the mixture to a loaf pan or an airtight container. Smooth the top with a spatula, cover with plastic wrap or a lid, and freeze for at least 6 hours or until firm.

Serve:

Once fully frozen, scoop the ice cream and serve! Garnish with additional shortcake crumbles or fresh strawberry slices for an extra touch of sweetness and texture. Enjoy your homemade strawberry shortcake ice cream!